I had a garden that just went crazy with zucchini. I made zucchini in every form possible and STILL had zucchini left over. I came up with this recipe at 2:30 in the morning.
- Mom’s Zapple pie
1 extremely large zucchini cut long way with seeds scooped out ( 2 smaller ones)
Should have about 4-5 C zucchini slices shaped like apple pieces
½ to ¾ cups apples juice sprinkled over the zucchini
Let the zucchini stand for at least a ½ hour to absorb the apple juice
½ – ¾ C sugar (larger amount if you like a sweet pie)
1 Tbsp lemon juice (optional but good to have)
1 ½ Tsp cinnamon
½ tsp nutmeg
½ tsp all spice (optional)
1 Tsp vanilla
¼ C flour mixed into zucchini/sugar mix
Let stand for at least 10 minutes to disolve the flour
Place mixture in a pie shell, cover with another pie shell, vent, and bake for approximately 45 min at 375F
Sprinkle a little cinnamon sugar on the top of the pie ½ way through baking.
Bake until golden brown and zucchini is tender
ENJOY
